Spicy Tuna Avocado Sushi
Spicy Tuna Avocado Sushi is a tantalizing homemade sushi recipe that combines bold, vibrant flavors with a touch of elegance. Featuring tender cubes of sashimi-grade tuna tossed in a creamy sriracha mayo blend, this roll is balanced by buttery slices of ripe avocado and perfectly seasoned sushi rice. Wrapped in nori and finished with a sprinkle of toasted sesame seeds, each piece delivers a delightful contrast of textures and a spicy kick. Whether you’re a sushi enthusiast or a first-time maker, this recipe promises to transform your kitchen into a sushi bar in just 45 minutes. Perfect for a crowd-pleasing appetizer or a light dinner, these sushi rolls pair wonderfully with soy sauce, wasabi, and pickled ginger for an authentic dining experience. Keywords: Spicy Tuna Roll, Avocado Sushi, Homemade Sushi Recipe, Sashimi-Grade Tuna, Sushi Dinner Ideas.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 ounces Sashimi-grade tuna
- 1.5 tablespoons Sriracha sauce
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 1 large Avocado
- 4 sheets Nori sheets
- 2 tablespoons Toasted sesame seeds
- 1 unit Bamboo sushi mat
- 1 unit Plastic wrap
- 1 bowl Water
Instructions
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and ensures the rice is fluffy.
In a medium-sized saucepan, combine the rinsed rice and 1.25 cups of water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes. Turn off heat and let the rice sit, covered, for an additional 10 minutes to complete cooking.
In a small saucepan, combine rice vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve completely. Do not bring to a boil. Remove from heat and allow to cool.
Transfer the cooked rice to a wooden or plastic bowl. Pour the vinegar mixture over the rice and gently fold it in using a rice paddle or spatula. Allow the rice to cool to room temperature.
In a small bowl, mix together the sriracha sauce, mayonnaise, and soy sauce. Dice the sashimi-grade tuna into small cubes and add to the spicy sauce mixture. Stir until the tuna is evenly coated.
Cut the avocado in half, remove the pit, and slice the flesh into thin, even slices.
Lay a sheet of plastic wrap on top of a bamboo sushi mat. Place one nori sheet, shiny side down, on the plastic-wrapped mat.
Wet your hands in the bowl of water to prevent sticking. Spread a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top end.
Sprinkle 1/2 tablespoon of toasted sesame seeds over the rice.
Carefully flip the nori sheet over so that the rice is facing down against the plastic wrap and mat.
In the center of the nori sheet, arrange a quarter of the spicy tuna mixture and a few slices of avocado.
Starting from the end closest to you, use the bamboo mat to carefully roll the sushi into a tight cylinder, squeezing gently as you go.
Remove the rolled sushi from the mat and place it on a cutting board. Use a sharp knife dipped in water to slice the roll into 6 to 8 pieces.
Repeat the process with the remaining ingredients to create additional rolls.
Serve the spicy tuna avocado sushi with soy sauce, wasabi, and pickled ginger, if desired.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2128 mg | 92% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.4 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
